Siddhesh Burangi
Lyon
Summary
- Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
- Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
5
5
years of professional experience
Work History
Commis De Cuisine
Restaurant Marguerite (Restaurant & Brasseire Bocuse)
Lyon
2024.01 - Current
- Ensured proper and timely preparation of food items while maintaining quality control standards
- Inspected supplies, equipment, and work areas to ensure conformance to established standards.
- Organized and maintained all food items in the kitchen according to health and safety regulations.
- Performed additional tasks as requested by Head Chef or Sous Chef.
- Rotated food stock, using up older items first and rejecting expired goods.
- Improved performance of team members resulting in high-quality meals produced daily.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments..
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Checked food portioning for optimal presentation and cost control..
- Ensured that all dishes were presented attractively before serving to customers.
- Distributed food to service staff for prompt delivery to customers.
Lead Line Cook
Atlanta Grill Steakhouse in The Ritz-Carlton Atlanta
Atlanta
2023.01 - 2024.01
- Assisted with meal preparation by following recipes and adhering to food safety standards.
- Observed chefs in the kitchen to understand techniques and methods used in food preparation.
- Monitored inventory of all perishable items to ensure freshness.
- Recorded temperature readings of refrigerators, freezers and ovens on a regular basis.
- Participated in menu planning meetings with chefs and managers to discuss new dishes or changes in existing ones.
- Performed quality checks on cooked dishes before they were served.
- Kept work area organized throughout shift by wiping down counters regularly.
- Set up work stations prior to opening to minimize prep time.
- Cleaned and prepared fish for further processing according to company standards...
- Researched innovative recipes that could be added to the menu while staying within budgetary constraints.
Commis De Cuisine
Brasserie L'Est (Bocuse Restaurants & Brasserie)
Lyon
2020.09 - 2020.12
- Organized and maintained all food items in the kitchen according to health and safety regulations.
- Trained new staff on proper culinary techniques, equipment usage, and food storage procedures.
- Ensured that all dishes were prepared in accordance with recipes and standards set by Head Chef.
- Maintained cleanliness of work areas throughout shift; cleaned up spills immediately.
- Followed sanitation guidelines for storing foods at appropriate temperatures as per Health Department regulations.
Lead Line Cook
The Galt House Hotel Trademark Collection of Wyndham
Louisville
2019.11 - 2020.11
- Assisted in prepping ingredients for meals by washing, peeling, and cutting vegetables.
- Heated prepared foods in ovens or on grills according to recipes or instructions.
- Checked quality of ingredients before use in order to ensure freshness.
- Organized walk-in coolers and freezers to ensure that all products were properly labeled and stored correctly.
- Assisted in the development of new menu items by creating test recipes.
- Ensured timely delivery of orders from vendors while adhering to quality standards.
- Exhibited strong knowledge of food safety procedures while preparing all dishes according to health codes.
- Rotated food stocks, using older items first and tossing expired products.
Education
Culinary Masters: Chef and Head Chef in a professional Kitchen -
Euroinnova Business School
07.2023
Bachelor of Science in Hospitality Studies Major in Culinary -
Apeejay Institute of Hospitality
05.2019
Skills
- Bi language in German level (A2), English, French
- Seafood handling
- Management Skills
- Active listening
- Teamwork
- Creativity
- Decision making
- Critical thinking
- Food safety measures
- Workstation cleaning
- Order accuracy
- Sauce preparation
- Cost Reduction
- Grilling Techniques
- Inventory oversight
- Food preservation and storage methods
- Preparation techniques
- Leadership
- Excellent work ethic
- Recipes And Menu Planning
- Team Oriented
Websites
Activities Certification
- Culinary raw material management
- Corporate & Fine dine etiquette
- Beer Appreciation
- Attitude, Leadership & team Building
- Master Of Craft Competition at Ritz-Carlton (3rd Rank)
Personal Information
- Date of Birth: 12/24/98
- Gender: Male
References
- Schreiber, Gilles, Gilles.Schreiber@ritzcarlton.com, +1-(404) 659 0400
- Reinaldo Santosa, Reinaldo.santosa@ritzcarlton.com, +1-404-388-0411
Languages
English
First Language
French
Beginner
A1
German
Beginner
A1
Affiliations
- Culinary raw material management
- • Corporate & Fine dine etiquette •
- Beer Appreciation
- • Attitude, Leadership & team Building
Accomplishments
- Master Of Craft Competition at Ritz-Carlton (3rd Rank)
Timeline
Commis De Cuisine
Restaurant Marguerite (Restaurant & Brasseire Bocuse)
2024.01 - Current
Lead Line Cook
Atlanta Grill Steakhouse in The Ritz-Carlton Atlanta
2023.01 - 2024.01
Commis De Cuisine
Brasserie L'Est (Bocuse Restaurants & Brasserie)
2020.09 - 2020.12
Lead Line Cook
The Galt House Hotel Trademark Collection of Wyndham
2019.11 - 2020.11
Culinary Masters: Chef and Head Chef in a professional Kitchen -
Euroinnova Business School
Bachelor of Science in Hospitality Studies Major in Culinary -
Apeejay Institute of Hospitality
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